It would be nice to be able to make fresh pasta and wonton skins as they are made from only a few ingredients. The store bought ones are great because they freeze well and are all rolled into perfect thin squares. Although they are intended for spring rolls, you can make anything from a quick apple hand pie to a savory dumpling soup or ravioli. My first test were salmon potstickers.
- •2 Fillets Fresh Salmon(I removed skins)
- •2 Spring onions, thinly sliced(one for sauce)
- •1tsp Ginger (I cheated and used powder)
- •1 Clove Garlic, chopped
- •1 Red Chili, seeded and finely diced
- •20 Wonton skins(I cut the large spring roll sized in half)
- •1tsp Soy Sauce
- •1/4 lime, juiced
- •For Dipping Sauce:
- •2 Tbl Soy Sauce
- •2 Tbl White Cooking Wine
- •1tsp sugar
- •1/2 Lime, juiced
- •1tsp Sesame Oil
add soy and lime juice to a medium bowl with salmon
finely chop ginger, garlic, chili, green onion and add to bowl. Stir to combine.
NOTE: I chopped a whole head of garlic in a food processor and froze the excess. I added the salmon filets and pulsed a few times to chop and incorporate the garlic.
Place about a tablespoon of filling in a wonton wrapper.
Dip your finger in a little dish of warm water(or egg wash) and run around the edge of the dumpling. Press together, making sure to remove any air pockets.
Next steam the dumplings in a steamer basket or bamboo steamer for approx 3-4 minutes. Heat a skillet to medium high, and add grapeseed oil(or other high smokepoint oil)and as the dumplings get steamed, carefully place in the hot pan.
Fry on one side until brown,about 2 minutes. Use paper towel for any excess oil. Add water cover and steam 3-4 minutes